Chunky Olive Oil Dip

Susan Phillips

Chunky Olive Oil Dip

Who said Superbowl food had to be all about greasy hot dogs and chili beans? I’ve got a quick and delicious recipe for you to showcase all of California’s bounty, from greenhouse tomatoes to ripe green and black olives, that will have your guests begging for more. This dip is easy to serve in a shallow plate or for a larger crowd (like all those Super Bowl crazies) you can always use a platter.

The key here is using fresh ingredients and a high quality olive oil. I used Enzo Olive Oil. (I live about 3 miles from their store. Score!)

This stuff is awesome! Not overpowering. Just what you like in an olive oil… Buttery and fragrant. The yum factor is high!

Serve this dip with a hearty french baguette or your favorite dipping bread. The best way to experience the goodness is to drag your slice across the olive oil, allowing the bread to sop up the liquids, then add a few chunks of tomato, olive, feta and basil chunks by squeezing the bread together, like a tortilla.

Start by pouring your olive oil in the bottom of the dish

Add the crushed garlic and stir

Drizzle balsamic over all

Top with a mountain of tomatoes

Followed by a mix of chopped, green and black olives

Top with a healthy portion of feta cheese

Finished with a topping of thinly sliced basil and ground black pepper